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Coconut Cupcakes made Two Ways
A most delicious cupcake with a special ingredient of nutmeg, adapted from Lisa Yockelson's Baking by Flavor, good enough to take second prize at cupcake contest.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings:
12
Author:
Angela Roberts
Ingredients
2 1/2
cups
plus 2 tablespoons all purpose flour
3/4
teaspoon
salt
1/2
teaspoon
baking soda
3/4
teaspoon
freshly ground nutmeg
12
tablespoons
butter
1 1/2
cups
sugar
3
eggs
room temperature
2
teaspoons
vanilla
3/4
cup
sour cream
1
cup
tightly packed coconut
Instructions
Preheat oven to 375 for large cupcakes, 350 for mini cupcakes.
Sift flour, baking soda, salt, nutmeg in a bowl. Set aside
Cream butter. Add sugar. Cream butter and sugar until incorporated.
Add eggs one at a time for at least 45 seconds
Add vanilla.
Add 1/2 of the sour cream.
Add half of flour mixture.
Add remaining sour cream.
Add remaining flour mixture.
Add coconut.
Bake large cupcakes for 25-30 minutes. Bake mini cupcakes for 15-18 minutes.
Notes
Will make 12 large cupcakes or approximately 44 mini cupcakes.